Fast and Easy Keto No-Noodle Chicken Soup

Image from the Diet Doctor
The Keto craze is all around me. I'm not a diet person, however, I am always interested in healthy recipes.  As someone who does need to lose a few pounds, I try to limit my daily carbs, so when this recipe from a site called the Diet Doctor appeared I decided to give it a try.


The attraction for me is not that it's Keto, but that it's a healthy soup with less calories because they omitted the noodles.  Also, when you don't have noodles or rice in a soup, it is easier to store and reheat. The only change I made was to streamline the cooking instructions a bit to make it simpler and faster.  This was quick to make and the flavour overall was good.

I do have a few notes -
  • Make sure you use a good quality organic chicken broth as it really is the flavour base.  If the flavour of the pre-made broth you use is not great, the taste of the end soup won't be great. You could also make your own if you have the time, but the beauty of this soup for me was how fast I could throw it together.
  • I NEVER use things like dried onions or dried parsley which they recommend. Really.  Live food is always better. Just chop up some fresh, whatever amount you feel is right, and throw it in with abandon. I put what I used below.
  • There was a lot more broth than filling ingredients. When you take out the noodles, you really need a lot of other stuff to sate your hunger. Next time I'll either up the amount of the vegetables/chicken or reduce the amount of broth to make it more like a stew than a soup.
Enjoy!

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Fast and Easy Keto No-Noodle Chicken Soup

Ingredients - 


4 oz.                 Butter (as Keto was not my goal, I used a few T of good quality Olive Oil)
2                      Celery stalks, sliced cross-wise
1                      Medium sized carrot, diced
6 oz.                 Mushrooms, sliced
2 cloves           Garlic, minced
1                      Small or medium onion, diced
8 C                  Good quality organic chicken broth
2 C                  Shredded rotisserie chickens (original recipe 1-1/2 C)
2 C                  Green cabbage sliced into strips (I used pre-shredded coleslaw mix)
2 T                   Fresh parsley, snipped or chopped (optional)
1 tsp                Salt
¼ tsp               Black pepper

Directions - 

Melt butter (or heat oil) in a large soup pot.  Add celery, carrot, mushrooms, garlic and onion.  Saute until onions and mushrooms are cooked (okay if celery and carrots are still a little crisp).  Add chicken and cabbage. Cook 8-12 minutes until cabbage "noodles" are soft.  Season with salt and pepper and sprinkle with fresh parsley. Serve. 

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